Olive oil and starchy potato water add silkiness to buttery Yukon Golds. You will need either a food mill or potato ricer for this recipe.
Tender white beans give this soup rich texture and substance, while crisp apples add natural sweetness. Celery root, also known as celeriac, is the knobby, rough root of the celery plant. Once peeled, its flesh has a creamy white color and the bright herbaceous flavor of celery.
Nothing beats a bowl of hot cereal in the morning and using a slow cooker makes it easier than ever. You can make this breakfast vegan by replacing the honey with agave nectar.
Crispy, crunchy baked apple chips made at home are so delicious. Easy to make and oh so addicting! I used red apples, but any variety of apple works with this recipe.
Serve this dish either cold or at room temperature. Make sure not to overcook the asparagus. You’ll want the asparagus to be fork tender and firm.
Here is an all-star, super easy-to-follow roasted cauliflower recipe. I think that you and your family are going to love it. Use parchment paper for easy cleanup.
Spicy Gazpacho
Gazpacho is so easy to make and is perfect for those upcoming warm days. If you want to ease up on the spiciness then use mild salsa instead of spicy salsa.
INGREDIENTS
1/4 Cup Chopped Red Onion
3/4 Cup Chopped Red Bell Pepper (Cored & Seeded)
1/2 Cup Chopped Seedless Cucumber
1/4 Cup Chopped Celery
14.5 Ounces Canned Diced Tomatoes (Drained a Little Bit)
1 Tablespoon Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Spicy Tomato Salsa
1 Tablespoon Chopped Fresh Cilantro
Sour Cream For Garnish (Optional)
Avocado or Guacamole For Garnish (Optional)
In a food processor place onions, red bell pepper, cucumbers, and celery. Pulse until vegetables are finely chopped. If you want your gazpacho a bit chunkier than pulse less. Add tomatoes, olive oil, red wine vinegar, kosher salt, pepper, and spicy tomato salsa. Pulse until blended. Transfer to serving bowl and stir in cilantro. Place, covered with plastic wrap, and chill in fridge for 2 or more hours. Serve chilled garnished with sour cream and or avocado if you desire. Serves 4.
© Victoria Hart Glavin
Lima Bean Salad
I love this salad. You can eat it alone or mixed in with leafy salad greens.
INGREDIENTS
1/2 Pound Lima Beans
1/2 Cup Chopped Red Onions
1 Chopped Medium Cucumber
1/2 Cup Chopped Red Bell Peppers
1/4 Cup Chopped Green & Black Pitted Olives
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Soak and drain beans. Gently cook beans in 4 cups water until tender. Add more hot water if necessary. Drain. Toss beans in a medium-size bowl with onions, cucumbers, red bell pepper, olives, balsamic vinegar, olive oil, kosher salt, and pepper. Cover with plastic wrap and chill in fridge for at least 1 hour. Remove from fridge when ready to serve. Serve on salad greens if desired. Serves 4
© Victoria Hart Glavin
Minted Fresh Peas And Beans
So sweet and tender these fresh spring peas are exquisite. Try and use fresh peas and beans if possible. Serve with sliced smoked chicken breast topped with tzatziki dressing.
INGREDIENTS
3 Cups Fresh or Frozen Peas
1 Cup Fresh or Frozen French Cut Green Beans
¼ Teaspoon Kosher Salt
8 Fresh Mint Leaves (Divided)
3 Tablespoons Olive Oil
Kosher Salt & Freshly Ground Pepper To Taste
Cook peas and green beans in salted boiling water with half of mint leaves for 15 minutes until tender. If you are using frozen peas and beans, the cooking time may vary. Drain peas and beans and throw away mint leaves. In a medium-size sauté pan over a medium heat, add olive oil. Add peas and beans. Stir well. Turn heat to medium-low. Cook for 5 minutes. Add remaining mint leaves and stir. Season with kosher salt and pepper to taste. Remove from heat and transfer to serving bowl. Serves 4 to 6.
© Victoria Hart Glavin
Kale Salad With Apples And Pumpkin Seeds
For this stress-free kale salad mix the dressing a day ahead, then assemble the salad literally in minutes.
INGREDIENTS
8 Ounces Stemmed & Chopped Kale
8 Tablespoons Olive Oil
4 Tablespoons Sherry Vinegar
Juice of 1 Lemon
2 Teaspoons Honey
1 Teaspoon Dijon Mustard
1 Cup Toasted Pumpkin Seeds
1/2 Cup Dried Cherries
1 Diced Apple
6 Ounces Grated Cheddar Cheese
In a large-size serving bowl, massage kale with 2 Tablespoon olive oil. In another bowl, whisk together remaining olive oil, vinegar, lemon juice, honey, and mustard. Pour over kale; toss with toasted pumpkin seeds, cherries, diced apple and cheese. Serve immediately. Serves 6
© Victoria Hart Glavin
